Chef Marcus Samuelsson’s trick to making his famous Red Rooster fried chicken is to simply brine it before cooking it. This easy step of soaking it in cold salt water adds a ton of flavor and makes the meat perfectly tender. Learn how to do it here.
youtube.com Chef Ludo Lefebvre’s trick to making perfect french fries at his Los Angeles restaurant Petit Trois is to soak them in salt water before frying them. This seasons them from the inside out and removes excess starch for a crispier, more flavorful fry. See the full video here.
In an interview with Uproxx, chef Fabio Viviani of DineAmic Group said, “For any seafood dish, add a little bit of clam sauce.” The savory flavor will amp up any seafood dish without overpowering it, and your guests won’t even know it’s there!
Dry Brining is about salting for flavor and moisture retention ahead of cooking instead of wet brining and the sort of diluted flavour some perceive from that technique. This technique is best used on cuts of meat that have not been pre-salted, either with a salt solution, or koshering. You need to be in complete control of …
Brine, baby, brine! Ya gotta brine that poultry to really give it the super flavour.Guy Fieri – Diners, Drive-ins and Dives
If you don’t have time to brine your chicken, use this simple trick: Heavily salt the chicken (inside and out) about an hour before you cook it. Then pat it dry and roast. This ensures crispy skin and juicy meat.David Myers – Comme Ça, Los Angeles and Las Vegas